Boned my chicken breasts (the fowl kind). I used my
brand new boning knife. I'd say I did a passable job
(yup, saved the still somewhat meaty ribs for stock).
What would have taken a butcher maybe 15 seconds
took me about 10 minutes.

That's okay. Still have all my digits. The breasts look neat,
not hacked up or anything. Couple of the tenderloins aren't
attached.

nancy

Nancy Young wrote:
>
> Boned my chicken breasts (the fowl kind). I used my
> brand new boning knife. I'd say I did a passable job
> (yup, saved the still somewhat meaty ribs for stock).
> What would have taken a butcher maybe 15 seconds
> took me about 10 minutes.
>
> That's okay. Still have all my digits. The breasts look neat,
> not hacked up or anything. Couple of the tenderloins aren't
> attached.

You will get better with practice. YOu just have to use that
nice sharp knife, slip it into the right spot and slide it right
along the bones. When while chicken breasts go on sale you will
save a bundle and still have the bones for stock. You pay for
them anyway when you buy boneless breasts, so this way you get
them anyway.

A number of years ago we had guests coming for New Years Eve. I
had decided to cook stuffed trout. Mid afternoon I went out to a
local trout farm and got six trout right out of the ice cold
pond, clubbed on the head and cleaned. For a little bid extra, I
could have had them boned. For some reason, i decided to do it
myself, a decision that I regretted a few hours later when I
started boning them myself. The first one took about 15 minutes,
the second one 10, the third one 5, and the next three in about
two minutes a piece. There was a little more flesh that went in
the trash with the last three, but I saved a lot of time.

"Dave Smith" > wrote

> Nancy Young wrote:
>>
>> Boned my chicken breasts (the fowl kind). I used my
>> brand new boning knife. I'd say I did a passable job
>> (yup, saved the still somewhat meaty ribs for stock).
>> What would have taken a butcher maybe 15 seconds
>> took me about 10 minutes.
>>
>> That's okay. Still have all my digits. The breasts look neat,
>> not hacked up or anything. Couple of the tenderloins aren't
>> attached.
>
> You will get better with practice. YOu just have to use that
> nice sharp knife, slip it into the right spot and slide it right
> along the bones. When while chicken breasts go on sale you will
> save a bundle and still have the bones for stock. You pay for
> them anyway when you buy boneless breasts, so this way you get
> them anyway.

That's true. And the fact that I got 5 good sized boneless skinless
breasts for about $4, I'm happy with that. The fact that they look
pretty much like what I buy for a lot more money than $4, that credit
goes to the knife.

And now I have free stock bones (as you say) along with a carcass
I already had, I'm all set for stock.

> A number of years ago we had guests coming for New Years Eve. I
> had decided to cook stuffed trout. Mid afternoon I went out to a
> local trout farm and got six trout right out of the ice cold
> pond, clubbed on the head and cleaned. For a little bid extra, I
> could have had them boned. For some reason, i decided to do it
> myself, a decision that I regretted a few hours later when I
> started boning them myself. The first one took about 15 minutes,
> the second one 10, the third one 5, and the next three in about
> two minutes a piece. There was a little more flesh that went in
> the trash with the last three, but I saved a lot of time.

And next time it'll be faster.

nancy

Nancy Young wrote:
>
> "Dave Smith" > wrote
>
> > Nancy Young wrote:
> >>
> >> Boned my chicken breasts (the fowl kind). I used my
> >> brand new boning knife. I'd say I did a passable job
> >> (yup, saved the still somewhat meaty ribs for stock).
> >> What would have taken a butcher maybe 15 seconds
> >> took me about 10 minutes.
> >>
> >> That's okay. Still have all my digits. The breasts look neat,
> >> not hacked up or anything. Couple of the tenderloins aren't
> >> attached.
> >
> > You will get better with practice. YOu just have to use that
> > nice sharp knife, slip it into the right spot and slide it right
> > along the bones. When while chicken breasts go on sale you will
> > save a bundle and still have the bones for stock. You pay for
> > them anyway when you buy boneless breasts, so this way you get
> > them anyway.
>
> That's true. And the fact that I got 5 good sized boneless skinless
> breasts for about $4, I'm happy with that. The fact that they look
> pretty much like what I buy for a lot more money than $4, that credit
> goes to the knife.

5 eh? What's up with that, I though those things were supposed to come
in pairs...

Nancy Young wrote:
> Boned my chicken breasts (the fowl kind). I used my
> brand new boning knife.

Good job! I hope you also washed the knife and put it away the moment
you were through using it.

> I'd say I did a passable job
> (yup, saved the still somewhat meaty ribs for stock).
> What would have taken a butcher maybe 15 seconds
> took me about 10 minutes.

But the next time it'll be faster, and the next time, and sooner than
you think it'll be an easy fast routine. Moreover, boning the breast
is by far the trickiest part of cutting up a whole chicken so once you
can do that all the rest is a no-brainer.

I buy whole chickens (usually two at a time) much more often than
parts. The thighs and legs and wings and liver go in one pile. The
back, neck, gizzard, heart, and wing tips go in the pile for stock.
The breasts go in the first pile if I'm planning to cook them whole.

But if I want boneless breasts, I don't have to split the breastbone or
remove the breasts from the carcass first. Instead, first take off the
wings and legs, then remove that pesky wishbone. Now you can just
slide those breast filets right off the ribs.
>
> That's okay. Still have all my digits. The breasts look neat,
> not hacked up or anything. Couple of the tenderloins aren't
> attached.

Preserving the digits is a good thing. There's never a need to rush,
and keeping that knife really sharp makes it safer.

Sometimes the tenders stay on, sometimes they don't. It doesn't really
matter. About the only use I make of boneless breasts is for chicken
stirfries so they were coming apart anyway. Other things I used to do
with boneless breasts I now do with either boneless pork cutlets or
tenderloin that I've sliced and pounded thin. -aem

"Pete C." > wrote

> Nancy Young wrote:

>> That's true. And the fact that I got 5 good sized boneless skinless
>> breasts for about $4, I'm happy with that.

> 5 eh? What's up with that, I though those things were supposed to come
> in pairs...

Funky chicken!

nancy

"aem" > wrote

> Nancy Young wrote:
>> Boned my chicken breasts (the fowl kind). I used my
>> brand new boning knife.
>
> Good job! I hope you also washed the knife and put it away the moment
> you were through using it.

I even put it back in the cardboard sheath it came in. Scary
little knife.

> But the next time it'll be faster, and the next time, and sooner than
> you think it'll be an easy fast routine. Moreover, boning the breast
> is by far the trickiest part of cutting up a whole chicken so once you
> can do that all the rest is a no-brainer.

Huh. I would have thought it would be easier to slide along the
ribs, but I kept getting hung up on some piece of bone. It was
a little more difficult than I expected.

> I buy whole chickens (usually two at a time) much more often than
> parts. The thighs and legs and wings and liver go in one pile. The
> back, neck, gizzard, heart, and wing tips go in the pile for stock.
> The breasts go in the first pile if I'm planning to cook them whole.

You really do use the whole thing.

> But if I want boneless breasts, I don't have to split the breastbone or
> remove the breasts from the carcass first. Instead, first take off the
> wings and legs, then remove that pesky wishbone. Now you can just
> slide those breast filets right off the ribs.

I can see how that would be easier, as the breasts were
kind of hard to hold onto by themselves.

> Preserving the digits is a good thing. There's never a need to rush,
> and keeping that knife really sharp makes it safer.

Heh, you'd all laugh at my knife carefulness.

> Sometimes the tenders stay on, sometimes they don't. It doesn't really
> matter. About the only use I make of boneless breasts is for chicken
> stirfries so they were coming apart anyway. Other things I used to do
> with boneless breasts I now do with either boneless pork cutlets or
> tenderloin that I've sliced and pounded thin.

I'll probably make chicken parm since I froze them all together.
I don't have many dishes that use that many chicken breasts.

nancy

Nancy Young > wrote:
>
>"Pete C." > wrote
>
>> Nancy Young wrote:
>
>>> That's true. And the fact that I got 5 good sized boneless skinless
>>> breasts for about $4, I'm happy with that.
>
>> 5 eh? What's up with that, I though those things were supposed to come
>> in pairs...
>
>Funky chicken!

Rooster's fantasy.

--Blair
"And all roosters have TWO cocks,
so the hens aren't moping, either."

Nancy Young wrote:
> Boned my chicken breasts (the fowl kind). I used my
> brand new boning knife. I'd say I did a passable job
> (yup, saved the still somewhat meaty ribs for stock).
> What would have taken a butcher maybe 15 seconds
> took me about 10 minutes.

A month ago I found 5 organic chickens on sale (expired the same day) so
I hurried boning them to be able to fit them into the already full
freezer. (I had to eat a litre of icecream for it to fit, though.)

Of couse, I cut into my index finger at the first joint (from the tip)
and it still stings a bit when I press that part against something.
The 5 carcasses made a pretty powerful soup.

--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------

Nancy Young wrote:
> Boned my chicken breasts (the fowl kind). I used my
> brand new boning knife. I'd say I did a passable job
> (yup, saved the still somewhat meaty ribs for stock).
> What would have taken a butcher maybe 15 seconds
> took me about 10 minutes.
>
> That's okay. Still have all my digits. The breasts look neat,
> not hacked up or anything. Couple of the tenderloins aren't
> attached.
>
> nancy
>
>

Just curious: Is there a benefit to doing this instead of just buying
the breasts prepackaged, boneless?

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Ravenlynne wrote:

>
> Just curious: Is there a benefit to doing this instead of just buying
> the breasts prepackaged, boneless?
>

1. Better control of quality.
2. The bone is a valuable asset.
3. The price is often better; per chicken you get: 2 upper thighs, 2
drum sticks, 2 breasts, 2 wings, 1 bone carcass. I buy 5 at a time, so
that is 10 upper thighs, 10 drum sticks, 10 breasts, 10 wings, 5 bone
carcasses. Which amounts to 1 dinner (for one) with hotwings, 5 dinners
(for two) with thighs, 5 dinners (for two) with breasts, 1 dinner (for
four) with a killer oldfashioned soup*.


*Killer old fashioned soup

Place 5 chicken carcasses in a big pot
Cover with water
Simmer 2 hours. (Remove the protein foam as it emerges.)
Add chopped roots (e.g. carrots, parsney, cellery), onions and leeks and
salt and pepper.
Simmer 1 hour.
Remove carcass and greens. Add new veggies and simmer until tender but
still with a bite. Adjust Salt and pepper to taste.
Meanwhile, pick the meat off the bone to serve in the soup or to use for
tartelets with chicken and asparagus.
..



--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------

"Ravenlynne" > wrote

> Nancy Young wrote:

>> That's okay. Still have all my digits. The breasts look neat,
>> not hacked up or anything. Couple of the tenderloins aren't
>> attached.

> Just curious: Is there a benefit to doing this instead of just buying the
> breasts prepackaged, boneless?

When it comes to the breasts, you can save a lot of money.
Of course, I will have to bone a lot of breasts to pay for this
knife, but really I just like being able to take apart a chicken
if I want to.

I got chicken breasts for $1 a pound. Boneless usually costs
a lot more than that. Considering that the bones are not a total
waste, and the per pound price ... I would give it aobut $1.20
per pound after removing the bones.

All depends on your circumstances. Given that you shop at the
commissary (right?), who knows if you would even save a dime.

nancy

Michael Archon Sequoia Nielsen wrote:
> Ravenlynne wrote:
>
>>
>> Just curious: Is there a benefit to doing this instead of just buying
>> the breasts prepackaged, boneless?
>>
>
> 1. Better control of quality.
> 2. The bone is a valuable asset.
> 3. The price is often better; per chicken you get: 2 upper thighs, 2
> drum sticks, 2 breasts, 2 wings, 1 bone carcass. I buy 5 at a time, so
> that is 10 upper thighs, 10 drum sticks, 10 breasts, 10 wings, 5 bone
> carcasses. Which amounts to 1 dinner (for one) with hotwings, 5 dinners
> (for two) with thighs, 5 dinners (for two) with breasts, 1 dinner (for
> four) with a killer oldfashioned soup*.
>
>
> *Killer old fashioned soup
>
> Place 5 chicken carcasses in a big pot
> Cover with water
> Simmer 2 hours. (Remove the protein foam as it emerges.)
> Add chopped roots (e.g. carrots, parsney, cellery), onions and leeks and
> salt and pepper.
> Simmer 1 hour.
> Remove carcass and greens. Add new veggies and simmer until tender but
> still with a bite. Adjust Salt and pepper to taste.
> Meanwhile, pick the meat off the bone to serve in the soup or to use for
> tartelets with chicken and asparagus.
> .
>
>
>

Thanks for explaining :-) I think I will start doing this myself.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Nancy Young wrote:
> "Ravenlynne" > wrote
>
>> Nancy Young wrote:
>
>>> That's okay. Still have all my digits. The breasts look neat,
>>> not hacked up or anything. Couple of the tenderloins aren't
>>> attached.
>
>> Just curious: Is there a benefit to doing this instead of just buying the
>> breasts prepackaged, boneless?
>
> When it comes to the breasts, you can save a lot of money.
> Of course, I will have to bone a lot of breasts to pay for this
> knife, but really I just like being able to take apart a chicken
> if I want to.
>
> I got chicken breasts for $1 a pound. Boneless usually costs
> a lot more than that. Considering that the bones are not a total
> waste, and the per pound price ... I would give it aobut $1.20
> per pound after removing the bones.
>
> All depends on your circumstances. Given that you shop at the
> commissary (right?), who knows if you would even save a dime.
>
> nancy
>
>

Well, I can buy an entire chicken for under $3 usually, but a package of
purdue brand BS breasts (3 to a pack) is usually $2.95. We normally,
when eating chicken, fight over the breasts...no one likes the dark meat
except for DD so that's why I typically buy the breasts. However, I use
a LOT of chicken stock, which would be cheaper to make from scratch and
I can use the dark meat for enchiladas, etc. No one but myself likes
soup. I tell ya, I have a hard family to cook for. No soup, no beans,
no mashed potatoes. It's a shame because I make some kick butt soups too.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Ravenlynne wrote:
>
>
> Well, I can buy an entire chicken for under $3 usually, but a package of
> purdue brand BS breasts (3 to a pack) is usually $2.95. We normally,
> when eating chicken, fight over the breasts...no one likes the dark meat
> except for DD so that's why I typically buy the breasts. However, I use
> a LOT of chicken stock, which would be cheaper to make from scratch and
> I can use the dark meat for enchiladas, etc. No one but myself likes
> soup. I tell ya, I have a hard family to cook for. No soup, no beans,
> no mashed potatoes. It's a shame because I make some kick butt soups too.


Wow, that is a great price for chicken. The best I can to at one
my local stores is about $4 for a small chicken. That place also
sells boneless skinless chicken breasts for a pretty good price
and I tend to stock up on them because they make for a quick,
easy meal. Pity that no one likes the dark meat. I think it is
the best part of the chicken. It tends to be tastier and juicier
than breast meat.

It's funny how tastes vary. With most families chowing down on a
turkey, most people prefer the white meat. My wife and I like the
dark. When he had my brother over last year with his wife, their
two sons and daughter in law, the DiL wanted dark meat only, my
brother, SiL and two sons wanted some dark and some white. I had
to hide some dark meat for my wife who loves it and doesn't care
much for the white meat. I ended up having white meat because
the dark was all gone. :-(


In the simmer I often take advantage of sales on small chicken
thighs. They are great for Tandoori chicken.

"Ravenlynne" > wrote

> Nancy Young wrote:

>> When it comes to the breasts, you can save a lot of money.
>> Of course, I will have to bone a lot of breasts to pay for this
>> knife, but really I just like being able to take apart a chicken
>> if I want to.
>>
>> I got chicken breasts for $1 a pound. Boneless usually costs
>> a lot more than that. Considering that the bones are not a total
>> waste, and the per pound price ... I would give it aobut $1.20
>> per pound after removing the bones.
>>
>> All depends on your circumstances. Given that you shop at the
>> commissary (right?), who knows if you would even save a dime.

> Well, I can buy an entire chicken for under $3 usually, but a package of
> purdue brand BS breasts (3 to a pack) is usually $2.95. We normally, when
> eating chicken, fight over the breasts...no one likes the dark meat except
> for DD so that's why I typically buy the breasts. However, I use a LOT of
> chicken stock, which would be cheaper to make from scratch and I can use
> the dark meat for enchiladas, etc. No one but myself likes soup. I tell
> ya, I have a hard family to cook for. No soup, no beans, no mashed
> potatoes. It's a shame because I make some kick butt soups too.

No mashed potatoes. I'm trying to get my head around that one. Heh.

Actually, I ordered a new bread knife, and while I was at it, I decided to
round out my knife collection with a boning knife. I've been just as happy
(?) to pay for already boned breasts for however long now, but it was
pretty common to pay upwards of $7 for the amount I got for $4.
Chicken legs, you can get those pretty cheap if you want them for stock.

nancy

Ravenlynne wrote:
> Nancy Young wrote:
>> Boned my chicken breasts (the fowl kind). I used my
>> brand new boning knife. I'd say I did a passable job
>> (yup, saved the still somewhat meaty ribs for stock).
>> What would have taken a butcher maybe 15 seconds
>> took me about 10 minutes.
>>
>> That's okay. Still have all my digits. The breasts look neat,
>> not hacked up or anything. Couple of the tenderloins aren't
>> attached.
>>
>> nancy
>>
>>
>
> Just curious: Is there a benefit to doing this instead of just buying
> the breasts prepackaged, boneless?

$$$$$ The savings is worth boning the breasts yourself, plus you get the
bones with some meat for making stock

Ravenlynne wrote:

> Just curious: Is there a benefit to doing this instead of just buying
> the breasts prepackaged, boneless?
>
Price. Quality of cutting/boning. Ability to cut to desired size. Bones
in hand for stock making.... that sort of thing, y'know?

Nancy Young wrote:

> When it comes to the breasts, you can save a lot of money.
> Of course, I will have to bone a lot of breasts to pay for this
> knife, but really I just like being able to take apart a chicken
> if I want to.
>
> I got chicken breasts for $1 a pound. Boneless usually costs
> a lot more than that. Considering that the bones are not a total
> waste, and the per pound price ... I would give it aobut $1.20
> per pound after removing the bones.
>
> All depends on your circumstances. Given that you shop at the
> commissary (right?), who knows if you would even save a dime.


I paid $1.98 pound for the largest, nicest boneless, skinless breasts at
Sam's Club the other day. Beat my commissary sold chicken breasts hand
down. They sell some scary "Pilgrims Pride" brand that always looks like
a small murder has taken place (ooops, I guess it has! lol) The Sam's
Club also sells Perdue, which I love dearly and can't get locally
otherwise. oh.. and I bought the Food Saver too.

Ravenlynne wrote:
I tell ya, I have a hard family to cook for. No soup, no beans,
> no mashed potatoes. It's a shame because I make some kick butt soups too.
>
I hope you're still making the soups and such for yourself, if no one
else? Perhaps exposure and an empty stomach will encourage them to try
more things and perhaps like them? There is no reason you should do
without just because *they're* picky eaters.

"Goomba38" > wrote

> Nancy Young wrote:

>> I got chicken breasts for $1 a pound. Boneless usually costs
>> a lot more than that. Considering that the bones are not a total
>> waste, and the per pound price ... I would give it aobut $1.20
>> per pound after removing the bones.
>>
>> All depends on your circumstances. Given that you shop at the
>> commissary (right?), who knows if you would even save a dime.

> I paid $1.98 pound for the largest, nicest boneless, skinless breasts at
> Sam's Club the other day.

That's a good price.

> Beat my commissary sold chicken breasts hand down. They sell some scary
> "Pilgrims Pride" brand that always looks like a small murder has taken
> place (ooops, I guess it has! lol)

Heh. Yeah, that kind of thing would put me off buying chicken
there.

> The Sam's Club also sells Perdue, which I love dearly and can't get
> locally otherwise.

How funny. To me. Everyone carries that around here, except
Costco.

> oh.. and I bought the Food Saver too.

(smile!) I hope you like it.

nancy

On Tue, 9 Jan 2007 12:07:08 -0500, "Nancy Young" >
wrote:

>
>"Goomba38" > wrote

>>> All depends on your circumstances. Given that you shop at the
>>> commissary (right?), who knows if you would even save a dime.
>
>> I paid $1.98 pound for the largest, nicest boneless, skinless breasts at
>> Sam's Club the other day.
>
>That's a good price.

One of the markets here in town has the boneless skinless breasts on
sale for $1.69/pound this week.
As soon as my driveway gets dug out today, I am going to stock up.

Christine

In article >,
"Nancy Young" > wrote:

> Boned my chicken breasts (the fowl kind). I used my
> brand new boning knife. I'd say I did a passable job
> (yup, saved the still somewhat meaty ribs for stock).
> What would have taken a butcher maybe 15 seconds
> took me about 10 minutes.
>
> That's okay. Still have all my digits. The breasts look neat,
> not hacked up or anything. Couple of the tenderloins aren't
> attached.
>
> nancy

I've noted that the tenderloins are usually separate, and sold for a
higher price. :-)

Well done!

Next time, take jpegs?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"aem" > wrote:

> Sometimes the tenders stay on, sometimes they don't. It doesn't really
> matter. About the only use I make of boneless breasts is for chicken
> stirfries so they were coming apart anyway. Other things I used to do
> with boneless breasts I now do with either boneless pork cutlets or
> tenderloin that I've sliced and pounded thin. -aem

Pardon...

but our favorite way to eat chicken breast tenders is lightly dusted
(NOT BREADED) in spiced corn starch, then deep fried....... ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Ravenlynne > wrote:

> Nancy Young wrote:
> > Boned my chicken breasts (the fowl kind). I used my
> > brand new boning knife. I'd say I did a passable job
> > (yup, saved the still somewhat meaty ribs for stock).
> > What would have taken a butcher maybe 15 seconds
> > took me about 10 minutes.
> >
> > That's okay. Still have all my digits. The breasts look neat,
> > not hacked up or anything. Couple of the tenderloins aren't
> > attached.
> >
> > nancy
> >
> >
>
> Just curious: Is there a benefit to doing this instead of just buying
> the breasts prepackaged, boneless?

Cost.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Dave Smith wrote:
> Ravenlynne wrote:
>>
>> Well, I can buy an entire chicken for under $3 usually, but a package of
>> purdue brand BS breasts (3 to a pack) is usually $2.95. We normally,
>> when eating chicken, fight over the breasts...no one likes the dark meat
>> except for DD so that's why I typically buy the breasts. However, I use
>> a LOT of chicken stock, which would be cheaper to make from scratch and
>> I can use the dark meat for enchiladas, etc. No one but myself likes
>> soup. I tell ya, I have a hard family to cook for. No soup, no beans,
>> no mashed potatoes. It's a shame because I make some kick butt soups too.
>
>
> Wow, that is a great price for chicken. The best I can to at one
> my local stores is about $4 for a small chicken. That place also
> sells boneless skinless chicken breasts for a pretty good price
> and I tend to stock up on them because they make for a quick,
> easy meal. Pity that no one likes the dark meat. I think it is
> the best part of the chicken. It tends to be tastier and juicier
> than breast meat.
>
> It's funny how tastes vary. With most families chowing down on a
> turkey, most people prefer the white meat. My wife and I like the
> dark. When he had my brother over last year with his wife, their
> two sons and daughter in law, the DiL wanted dark meat only, my
> brother, SiL and two sons wanted some dark and some white. I had
> to hide some dark meat for my wife who loves it and doesn't care
> much for the white meat. I ended up having white meat because
> the dark was all gone. :-(
>
>
> In the simmer I often take advantage of sales on small chicken
> thighs. They are great for Tandoori chicken.

I normally use the dark meat for things like stews and casseroles...it's
cheaper than white meat and no one notices.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Goomba38 wrote:
> Nancy Young wrote:
>
>> When it comes to the breasts, you can save a lot of money.
>> Of course, I will have to bone a lot of breasts to pay for this
>> knife, but really I just like being able to take apart a chicken
>> if I want to.
>>
>> I got chicken breasts for $1 a pound. Boneless usually costs
>> a lot more than that. Considering that the bones are not a total
>> waste, and the per pound price ... I would give it aobut $1.20
>> per pound after removing the bones.
>>
>> All depends on your circumstances. Given that you shop at the
>> commissary (right?), who knows if you would even save a dime.
>
>
> I paid $1.98 pound for the largest, nicest boneless, skinless breasts at
> Sam's Club the other day. Beat my commissary sold chicken breasts hand
> down. They sell some scary "Pilgrims Pride" brand that always looks like
> a small murder has taken place (ooops, I guess it has! lol) The Sam's
> Club also sells Perdue, which I love dearly and can't get locally
> otherwise. oh.. and I bought the Food Saver too.

Oh yeah...we have pilgrims pride at our commissary also...very bloody
looking.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Goomba38 wrote:
> Ravenlynne wrote:
> I tell ya, I have a hard family to cook for. No soup, no beans,
>> no mashed potatoes. It's a shame because I make some kick butt soups too.
>>
> I hope you're still making the soups and such for yourself, if no one
> else? Perhaps exposure and an empty stomach will encourage them to try
> more things and perhaps like them? There is no reason you should do
> without just because *they're* picky eaters.

Oh no...lol..I still make them. My DD is coming around to mashed
potates and I'll make a pot of soup and eat it for lunch with a salad
for a week. I made french onion soup the other day and made red beans
and rice yesterday.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Ravenlynne wrote:
>
> >
> I normally use the dark meat for things like stews and casseroles...it's
> cheaper than white meat and no one notices.

I don't understand it. I won't complain, since I get so many
deals in chicken thighs, but I am surprised that they don't
charge more for it because the dark meat tastes so much better.

Dave Smith wrote:
> Ravenlynne wrote:
>> I normally use the dark meat for things like stews and casseroles...it's
>> cheaper than white meat and no one notices.
>
> I don't understand it. I won't complain, since I get so many
> deals in chicken thighs, but I am surprised that they don't
> charge more for it because the dark meat tastes so much better.

I don't get it either. I'll eat anything though.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Ravenlynne wrote:

> Oh yeah...we have pilgrims pride at our commissary also...very bloody
> looking.

Not to mention the haphazard cuts and other annoyances. It just isn't
the same consistent high quality of Perdue, IMO

Goomba38 wrote:
> Ravenlynne wrote:
>
>> Oh yeah...we have pilgrims pride at our commissary also...very bloody
>> looking.
>
> Not to mention the haphazard cuts and other annoyances. It just isn't
> the same consistent high quality of Perdue, IMO

I agree.

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Nancy Young wrote:
> "Ravenlynne" > wrote
>
> > Nancy Young wrote:
>
> >> That's okay. Still have all my digits. The breasts look neat,
> >> not hacked up or anything. Couple of the tenderloins aren't
> >> attached.
>
> > Just curious: Is there a benefit to doing this instead of just buying the
> > breasts prepackaged, boneless?
>
> When it comes to the breasts, you can save a lot of money.
> Of course, I will have to bone a lot of breasts.

I couldn't have put it better myself.

Sheldon

Dave Smith wrote:
> Ravenlynne wrote:
> >
> > >
> > I normally use the dark meat for things like stews and casseroles...it's
> > cheaper than white meat and no one notices.
>
> I don't understand it. I won't complain, since I get so many
> deals in chicken thighs, but I am surprised that they don't
> charge more for it because the dark meat tastes so much better.

Tastes vary. I don't like dark meat; it has an unpleasant, slimy,
slippery
mouthfeel. I can almost always identify it even in stews and
casseroles.
I've just about quit ordering chicken in Chinese and Indian restaurants
unless
the menu specifically says "white meat".

You can have my share (although in point of fact, my husband gets my
share).

Cindy Hamilton